CHOLENT
Source of Recipe
The Food of Israel
Recipe Introduction
This is a slow-cooked, one-pot meal that for centuries was placed in
the baker's oven before sundown on Friday and brought home to eat
after the Sabbath morning prayers. Cholent is traditionally served
with fried bread patties and rice cooked in a cloth in the stew pot,
but plain steamed rice and rolls are a fine accompaniment. Note that
the beans must be soaked at least 6 hours ahead of making the dish.
The total cooking time will be almost 18 hours.
List of Ingredients
3 pounds lean rib or shin of beef
1/4 cup vegetable oil
3 medium yellow onions, sliced
2 cups small white beans, soaked at least 6 hours and drained
4 beef bones with marrow
1 whole onion, skin on
Salt and freshly ground pepper
6 medium potatoes, peeled and halvedRecipe
Wipe the meat dry. (It may be left in a single piece or cut into
large cubes for more convenient serving). In a large, heavy pot with
a lid, brown the meat on all sides in a little oil over high heat.
Remove the meat with a slotted spoon and set aside. Reduce the heat,
add a little more oil to the pot and fry the onion slices, scraping
the pot, until translucent. Stir in the beans, 1 teaspoon salt and
pepper to taste. Add the bones and mix well. Add the whole onion. Lay
the meat on top and add salt and pepper to taste. Arrange the
potatoes around it and add another good grinding of pepper. Cover the
contents of the pot with several inches of water, bring to a light
boil over medium-high heat, and simmer 20 minutes. Meanwhile, heat
the oven to 300 degrees. Cover the pot and bake 30 minutes. Lower the
heat to 200 degrees and pot in oven overnight and until early
afternoon the next day. To serve, separate the various ingredients
into serving dishes. Let guests serve themselves. Makes 6 servings.
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